Directions

Line a rimmed baking sheet or two with parchment paper or silicone baking mats.
In a saucepan (I use about 3-quart size) over medium heat, melt the peanut butter and coconut oil until smooth. Remove from heat and stir in the honey and vanilla. Then, while the mixture is still warm, stir in the cocoa powder, almonds, salt, and oats, until the ingredients are evenly distributed and the oats are coated.
Drop spoonfuls of the mixture onto the prepared pans. Then place the pans in the freezer or refrigerator to let the cookies set. Enjoy!
Notes
Store cookies in an airtight container in the refrigerator or freezer. (I prefer the freezer!)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.